Endive Salad with Gorgonzola and Dried Cherries

A light and satisfying summer salad, this was concocted by me for a floating luncheon on the party boat of our gourmet pals, Pat and Richard Donovon.
Yield 4 servings

Ingredients

1 tablespoon cider vinegar
3/4 teaspoon balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Salt and freshly-ground pepper to taste
3 Belgian endives
⅓ cup pecans, coarsely chopped
1/2 cup dried cherries
1/4 cup crumbled Gorgonzola cheese (about 1 ounce)

1 In a small bowl whisk together vinegars and honey. Whisk in oil until emulsified. Season with salt and pepper.

2 Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4 inch-thick slices and place in bowl with dressing.

3 Add cherries and pecans to dressing and toss. Mound mixture in the center of the leaves on each plate, then sprinkle with Gorgonzola.

notes

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